Heat, first
The Ninja Woodfire's stone climbs to 700°F in about fifteen minutes and bakes a pie in five. Knowing your oven is the whole game.
Coastal New England · Backyard Pizza Nights
New England Crust
Salt Air & Crispy Crust
Why we cook outside
Three things, said honestly.
Recipes worth keeping
Sourdough, biga, same-day, or "we have guests in two hours." A pie for every kind of New England weeknight.
Made for the backyard
No restaurant kitchen. Just a deck, a Ninja Woodfire, a sack of pellets, friends, and a clear New England night.
From the deck
Latest dispatches
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July 20, 2026
Canned vs. Fresh Clams for New England White Clam Pizza
We compared canned and fresh clams on white clam pizza so you can make the right call for your next backyard cook.
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July 16, 2026
Hot Honey on Pizza: When It Works and When It Overwhelms Everything Else
Hot honey is everywhere right now, but it earns its place on some pizzas and ruins others. Here's how we actually use it.
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July 13, 2026
Pecorino vs. Parmigiano on Pizza: When Each Belongs and When Neither Does
Pecorino and Parmigiano aren't interchangeable on pizza. Here's when each one earns its spot and when you should skip both.
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Pull up a chair
Friday is for fire and friends.
New posts, new recipes, and the occasional pellet opinion — written only when something is actually worth reading.